Loving South American flavors? Then you must add this exquisite Chilean-style skillet shepherd's corn pie to your menu!
This Shepherd's pie packed with tasty ingredients, including a delicious blend of ground beef, onion, and hard-boiled eggs, has a sweet and delicious top layer of corn mixture.
Corn is a staple diet in all South American countries, and this casserole is among popular dishes. It's the perfect comfort dinner dish for early fall and beyond.
Here's why you're going to love this Shepherd's corn pie:
- It's easy to make
- It uses simple ingredients
- The flavors of ingredients complement each other perfectly
- It's a one-skillet meal (less dirty dishes)
- This shepherd's pie is a perfect dose of comfort food
- Year-round delicious family meal
What kind of dish is pastel de choclo?
Pastel de Choclo, meaning corn pie or cake, is a traditional dish from Chile. A sort of shepherd's pie, this layered casserole with a base of Pino is a delicious seasonal dish whose local version originated in the fields of Chile over 200 years ago.
Fundamental in Chilean cuisine, the best version is made with the first summer choclo, although you can prepare it in any season with frozen corn.
People also asked:
1. WHAT IS CHOCLO?
Choclo is the native Chilean corn. It is less sweet with lots of starch in the kernels that are also bigger and whiter than North American common cob.
2. WHAT IS PINO AND ARE THERE VARIATIONS?
Pino is a filling made of meat and eggs and is very similar to the filling for empanadas.
In addition to ground beef, hard-boiled eggs, and spices, you would typically find these ingredients in Pino as well:
- Raisins
- Olives
- Roasted Chicken
3. WHAT'S THE DIFFERENCE BETWEEN CORN FLOUR, CORNSTARCH, CORNMEAL, AND POLENTA?
Although all ingredients come from corn, their manufacturing process is different.
Corn Flour (not to be confused with "cornflour") is finely ground maize. It contains gluten, a protein that provides elasticity and consistency to the dough. Corn flour is used for making cornbread, muffins, pancakes, for breading, and in combination with other flours in baked goods.
Cornstarch ["cornflour" in some countries, including the UK, Canada, and Australia] is obtained from the endosperm of the kernel and allowed to ferment slightly. The starches inside the endosperm are removed, rinsed, dried, and milled into a fine white powder. It is an excellent, gluten-free thickener for sauces and stews.
Cornmeal is ground dried maize to fine, medium, and coarse consistencies, but not as fine as corn flour.
Polenta is a dish made of boiled cornmeal. You can also find it labeled as "polenta." When cooked, it yields a slightly sweeter, creamier porridge.
To confuse you even more, there's also masa harina which is cornmeal made from the kernels that have been cooked in limewater. It is a primary ingredient for making corn tortillas and tamales.
Ingredients:
*Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the "Skip to Recipe" card at the top of the page!
I omitted the above ingredients simply because my husband dislikes raisins and olives, and I didn't have roasted chicken. You will need:
- Protein - Ground beef, eggs, and roasted chicken (optional)
- Aromatics - Onions and garlic
- Spices - Chili powder, smoked paprika, cumin, and black pepper
- Seasoning - Salt
- Dairy - Heavy cream or half and half
- Herbs - Basil
- Vegetables - Corn
- Grains - Cornstarch and polenta
- Liquid - Beef broth or water
- Fat - Butter
Prepare this simple recipe and surprise your guests with a delicious dish.
How to make this Chilean dish?
*Details and the printable recipe is available at the bottom of this post.
- First - Boil the eggs. Peel and set aside. [*see recipe notes]
- Second - Brown and season the meat. Cook the beef until no longer pink. Add onions, garlic, broth, and spices. Cook 15 minutes longer and thicken with cornstarch. [*see the difference between the different types above]
- Meanwhile - Cook the corn mixture. In a saucepan, sauté kernels in butter. Add cream and basil. Season the mix with chili, salt, and pepper. Using an immersion blender or a food processor, process the corn. Add cornmeal and cook until thickened.
- Lastly - Assemble and bake. Place the eggs over the meat, cover with the mixture and bake until bubbly and brown on top.
Recipe Notes and Tips:
- For hard-boiled eggs, cover the eggs with cold water and bring to a boil. Lower the heat to medium and cook the eggs for 8-10 minutes. Drain and run cold water over the eggs for a minute or so for eggs to cool down (helps with easy peeling).
- Instead of egg halves, you can chop them and then layer over the meat.
- If your top is not getting brown, turn on your broiler for a minute or two.
- You can prepare the meat mixture and corn topping a day ahead and keep refrigerated until ready to bake. Sprinkle with granulated sugar and add 10 more minutes to the baking time. Omit the broiling.
- Traditionally, this Shepherd's pie is baked in pailas, clay bowls. You can use individual ramekins or make it in a casserole dish. I prefer my cast-iron skillet. 🙂
What to serve with this Shepherd's pie?
Any quick salad would be a perfect accompaniment to this exquisite pie. Try tomatoes, onions, and cilantro dressed with olive oil and seasoned with salt or a fresh greens salad.
A side of Pebre chili salsa or salsa of your choice complements the sweetness of corn topping perfectly.
Use up leftover corn flour or cornmeal:
If you like one-skillet meals, you will love these 101 DELICIOUS SKILLET RECIPES!
MAKING THIS RECIPE OR OTHERS?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #ALLTHATSJAS. I can’t wait to see your spin on it!
Chilean Skillet Shepherd's Corn Pie
EQUIPMENT
- Immersion blender
Ingredients
For the Meat Layer
- 1 pound ground beef
- 1 tablespoon oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 cup beef broth or water
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon cornstarch
For the Corn Layer
- 3 cups sweet corn, frozen, fresh or canned (I used frozen)
- 2 tablespoons butter
- 1 cup heavy cream or half and half
- 1 bunch of sweet basil, chopped or julienned (about 5 leaves)
- 1 teaspoon chili powder, optional
- Salt and pepper to taste
- 1 ½ tablespoons corn flour, or cornmeal
- 3 hard-boiled eggs, halved
Instructions
- In a large cast-iron or nonstick skillet, heat one tablespoon oil over medium-high heat. Add the pound of ground beef and break into chunks with a wooden spoon; sauté until lightly brown, about 5-7 minutes.
- Stir in the chopped onion and two minced garlic cloves, and one cup beef broth or water. Add two teaspoons chili powder, one teaspoon smoked paprika, ½ teaspoon cumin, and salt and pepper to taste. Cook over medium heat until onions are soft, about 15 minutes, stirring occasionally. Stir in one tablespoon cornstarch and cook until thickened, 3-4 minutes more; set aside to cool.
- In a saucepan, melt 2 tablespoons of butter over medium-high heat. Add 3 cups of frozen corn and stir occasionally allowing the corn to melt, about 8 minutes.
- Add one cup cream, a bunch of chopped or julienned basil, one teaspoon chili powder (optional), and salt and pepper to taste. Continue cooking, occasionally stirring, for about 10 more minutes.
- With an immersion blender, process the corn leaving some chunks for texture. Add the 1 ½ tablespoons corn flour or cornmeal and continue cooking at medium heat for 5 more minutes, until thickened, but it's not too dry.
- Place the 3 halved hard-boiled eggs on top of the meat mixture. Spread the corn mixture evenly over the eggs.
- Bake in the 400 degrees Fahrenheit preheated oven for about 45 minutes or until it is bubbling and browning on top. Let stand 10 minutes before serving.
Notes
- For hard-boiled eggs, cover the eggs with cold water and bring to a boil. Lower the heat to medium and cook the eggs for 8-10 minutes. Drain and run cold water over the eggs for a minute or until eggs are cooled down (helps with easy peeling).
- Instead of egg halves, you can chop them and then layer over the meat.
- If your top is not getting brown, turn on your broiler for a minute or two.
- You can prepare the meat mixture and corn topping a day ahead and keep refrigerated until ready to bake. Sprinkle with granulated sugar and add 10 more minutes to the baking time. Omit the broiling.
- Traditionally, this corn pie is baked in pailas, clay bowls. You can use individual ramekins or make it in a casserole dish. I prefer my cast-iron skillet.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
RRufh says
I have made this a few times, on my own and with a Chilean home cook. Absolutely amazing meal and an amazing twist on northern America's shepherd's pie. A mistake I made was not having enough corn puree to put on top(You can't have enough). A difference from this recipe that I've noticed is sprinkling sugar on top of the corn puree and baking/broiling it to give a nice brown colour on top. Highly suggest adding chicken, olives and raisins to the layer between the protein and corn. It gives every bite an amazing taste. Awesome recipe!
Jas says
I'm so happy to read this! I agree with making extra corn topping and adding chicken. 🙂
yeimy horowitz says
Im a Chilean native and grew up eating this all the time. This recipe was rico!!! Thank you for sharing 🙂
Jas says
Thank you so much! Glad you liked it!
Sabrina says
Simply amazing. So delicious and approachable. Fun to make too! Now that I know how to make it and have tasted it, I'm planning to make this for my friend from Chile. Thanks so much Jas!
Jas says
Thank you, Sabrina! Glad you like this simple and delicious recipe. 😀 Thanks so much for giving it a try and for stopping in! Happy Holidays!
Haley says
Jas you always make recipes that I never thought I could make seem so approachable!! This looks fab - not to mention I just LOVE traditional shepherds pie, and this looks like an upgrade for sure!
Jas says
Awe, thanks so much! I love hearing that. ♥
Alexandra Shunk says
Wow this Chilean-style shepherd’s corn pie is something I’ve never heard of before! I love trying new foods and new takes on recipes especially from a different parts of the world. I’ll need to try this one soon!!
Jas says
Aleka, you will love it! So flavorful and easy to make. Thanks for stopping in!
Chelsey says
Love the unique twist on this Shepard’s pie! The corn topping looks delicious and I’m a huge fan of smoked paprika - adds so much flavor! Looks amazing!
Jas says
I LOVE smoked paprika and add it to almost everything. I even sprinkle it on my salmon. It gives it such a depth of flavor! Thanks, Chelsey!
Kim | Give it Some Thyme says
What a fantastic dish Jas! Love cooking with cast iron and such a terrific way to use late summer corn. Looks so flavorful and love the combination of ingredients!!
Jas says
Thank you, Kim! It surprised me how good it is. Now it's on our dinner rotation often. 🙂
Lizzy says
Anything with corn is a winning recipe in my book - and this is new to me! Can't wait to try
Jas says
I know you'll love it, Lizzy! Thanks for stopping by.
pegasuslegend says
those flavors and photos made my mouth water cant wait to try this one!
Jas says
That makes me happy! You'll love it. xx
Traci says
I am crazy about this scrumptious recipe and ALL the layers of flavor. This one's going into my collection...thank you!
Jas says
So glad you like, Tracy! Enjoy 🙂
kim says
Love this dinner idea! It's so easy and has so much flavor!
Jas says
Thanks, Kim! It's super flavorful!
Toni | Boulder Locavore says
This was really amazing! Really flavorful and easy to make!
Jas says
It truly is. You must try it! 😀
Suzy says
Wow the layers of this dish sound amazing! I love eating shepherds pie so definitely need to try this ASAP!
Jas says
This pie is packed with flavors! Even my husband loves it and he's not a fan of shepherd's pie.